Influence of Aged Wheat on Flour Functional Properties

“For the purpose of this research, different wheat samples were tested before and after storing them for sixteen months under controlled conditions. Based on the experimental findings and the results obtained after sixteen months of wheat storage under controlled conditions, it is expected that some of the rheological quality parameters and falling numbers shall improve much quicker under, a relatively humid and warm climate of the Middle East and African region and the desired flour would have less requirement of addition of certain enzymes which is a common practice in many mills.”

Dr. Irfan HASHMI

Chief Technical Officer
Essa Al-Ghurair Investment

Most flour mills in the Middle East and the African region import wheat in bulk vessels from different origins, and is often blended to produce various flours, based on the needs.

These wheats are stored in large storage silos at the port or near the mills. Due to the blending dynamics, these wheat are at times milled after a long period that may extend up to one year from the harvest.

For the purpose of this research, different wheat samples were tested before and after storing them for sixteen months under controlled conditions.
Some flour quality parameters improved and well developed correlations (above 0.9R2) were found for farinograph (water absorption, development time, stability), extensograph (extensibility, maximum height, area under the curve), and falling number.

Based on the experimental findings and the results obtained after sixteen months of wheat storage under controlled conditions, it is expected that some of these rheological quality parameters and falling numbers shall improve much quicker under, a relatively humid and warm climate of the Middle East and African region and the desired flour would have less requirement of addition of certain enzymes which is a common practice in many mills.